Maple Caramels

Homemade Maple Caramels require 6 ingredients and are so easy to create! Top them with sea salt and these chewy caramels make great teachers gifts, neighbor gifts or tasty treats to munch on all year round!

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Have you ever wondered ‘at what point in history did someone create Caramels‘?

And more importantly, how did they come up with the worlds greatest candy?

I certainly have.

After digging into the topic a bit, I’ve come to find out a few things that I never knew.

If you have always been curious about candy making, I suggest you quit reading and get cooking!

Yield: 70+ Caramels

Maple Caramels

Homemade Maple Caramels require 6 ingredients and are so easy to create! Top them with sea salt and these chewy caramels make great teachers gifts, neighbor gifts or tasty treats to munch on all year round!

Instructions

Line a 9x13 casserole dish with parchment paper that you spray with cooking spray or nonstick foil. Make sure liner comes up over the edges of the pan on all sides.

In a LARGE pot mix sugar, salt, corn syrup and whipping cream.

Clip a candy thermometer onto the pan if your pan allows. If not, you'll have to check the temperature regularly with your thermometer then rinse it off after each time.

Cook caramel mixture over medium heat (I like to cook mine at a 7.5 level on my stove) until caramel reaches 243*F. Caramel should cook at a heavy simmer / boil and will double, if not triple, in volume from the bubbles.

Stir caramel mixture every few minutes to prevent from scorching the bottom of the caramel.

The mixture will come to 218*F pretty quickly, so don't panic. Between 218*F - 243*F will take a little while.

As you cook and stir, the caramel will start off white, then a light caramel then eventually a rich caramel color.

Once caramel reaches 243*F, remove from stove.

Stir in 2 Tablespoons of Maple Extract.

Pour mixture into prepared pan and allow to cool for 1 hour or more, until caramel has set.

If caramel is still sticky when cutting, it's still slightly warm in the center. Caramel should cut without sticking to knife.

This mixture can also be refrigerated to cool faster but it's best if you let it cool naturally.

Notes

Do NOT double the recipe. When the mixture comes to a boil it will double, if not triple in size and even a large pan is not big enough to contain a double batch boiling. Stick to a single batch.